Slow Cooker Pot Roast Tacos with Smoky Honey-Lime Crema

Ingredients: Serves 4-6

For the Pot Roast:

• 2.5–3 lbs chuck roast (or pre-cut stew meat for faster cooking)
• 1 tbsp olive oil
• 1 packet taco seasoning (or mix: 1 tsp each of cumin, garlic powder, smoked paprika, salt, and black pepper)
• 1 cup salsa (jarred or fresh)
• ½ cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp lime juice

For the Smoky Honey-Lime Crema:

• ½ cup sour cream (or Greek yogurt)
• 1 tbsp lime juice
• 1 tbsp honey
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• 1 tsp hot sauce (optional)

For Serving:

• Small flour or corn tortillas
• Shredded cheese (cheddar or cotija)
• Shredded lettuce or slaw mix
• Pickled or fresh onions
• Avocado slices (optional)
• Lime wedges

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Instructions

1. Season & Sear the Beef

• Rub taco seasoning all over the beef.
  • You may also use kosher salt as well as the taco seasoning to achieve a better sear.
• Heat oil in a large skillet over medium-high heat.
• Sear the beef on all sides for 2-3 minutes per side until golden brown.

2. Transfer & Cook

• Move the beef to the slow cooker.
• Pour in salsa, beef broth, Worcestershire sauce, and lime juice.
• Cook on LOW for 6-8 hours or HIGH for 4 hours, until fork-tender.

3. Make the Crema

• While the beef cooks, whisk together sour cream, lime juice, honey, smoked paprika, garlic powder, salt, and hot sauce in a bowl.
• Store in the fridge until serving.

4. Shred the Beef

• Remove the cooked beef and shred with two forks.
• Mix it back into the sauce in the slow cooker.

5. Assemble & Serve

• Warm tortillas and fill with shredded beef.
• Drizzle with Smoky Honey-Lime Crema.
• Top with cheese, slaw, onions, and avocado.
• Serve with lime wedges on the side.

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🔥 Why This Works:
✔ Seasoning before searing adds more depth to the meat
✔ Slow cooker does the work while you go about your day
✔ Smoky Honey-Lime Crema adds a unique, creamy finish
✔ Minimal prep, big flavor for busy weeknights